Last night's class at Wheatsfield was SO much fun! What a great group! Thanks for putting it all together, Susan! You're the BEST! I promised I'd post the recipes from last night, as well as a few others.

Here's a link to the recipes from the "Deviled Eggs 2.0" classHere's a link to the recipes from a mushroom cooking class I did at the Des Moines Social Club.The recipe for roasted summer veggies is below this post here.

Heat your grill to high, spray your grill pan with cooking spray, set it on the grill, and cover the grill. Mix the first three ingredients. Toss in soy sauce/aminos and oil (if using—you really don't need it). Season with Grilla Gorilla to taste. Start with 1 tsp; we use about 1/2 tbsp. You can always add more when the beans are done. If you like it hot, add chili paste with garlic, Sriracha or chili flakes here. When the grill's hot, pour your green bean mix into the grill pan, spread it out with tongs, and cover the grill. Let it cook for about 5 minutes. Uncover, flip with tongs, recover the grill, and let it cook for about 5 minutes again. Uncover and flip. The veggies should have a nice char on their edges. Move the veggies to a bowl, taste for seasoning and add more Grilla Gorilla if desired. You can add a splash of rice wine vinegar or fresh chopped basil. You can also make this with chicken, pork, sausage or shrimp.

Heat your grill to high. Cut both sweet potatoes lengthwise into four quarters. Place the halves and 1/4 cup water in a medium microwave-safe bowl. Cover with a wet towel and microwave on HIGH for 5 minutes. Remove form the water and pat dry. Brush sweet potatoes with oil and sprinkle with 2 tsp Roxy Taco (you can always add more later). Grill the sweet potatoes for about 4 minutes on each side, until they're crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add more Roxy Taco or lime juice to taste.

Heat your grill to high. Slice the baguette lengthwise, brush the interior with olive oil, sprinkle with Cy Salt to taste. Close the baguette, lightly wet your hands in the sink, and run them over them bread. This will make it crispy. Wrap the loaf in foil and put it on the grill. If you're not in a hurry, leave it on indirect heat and flip it occasionally. If you need it fast, about 4 minutes on each side should do it. When you're ready to serve, peel off the foil, open the loaf and put the oiled side directly on the grill for a few minutes until its charred like you want it. You can prepare these leaves in advance and store them in the freezer. Take one out and throw it directly on the grill!

Whisk together the first four ingredients. If you don't use much salt, try 1 tsp of the Alliyum. You can always add more when you're done. Place chicken in a bowl, pour 1/4 cup of the dressing over the chicken, cover and marinade 2 hour, turning the chicken once. If you're on the fly, you can eliminate the marinating, but it does taste better.

Oil the grill and heat grill to high. If you can leave one of the burners off, do so. Remove any wilted outer leaves from the romaine, then quarter each head vertically, and drizzle cut sides with the dressing. Grill the romaine close to the heat source, turning the leaves so they wilt a little and become lightly charred. Remove to a platter or big bowl. Toast the bread on the grill or use the recipe above for Cy Bread. Remove. Place chicken on grill at the lowest heat point, turning a few times and basting with the marinade until cooked through, about 15 minutes.

Shred romaine onto a large rimmed platter. Dice toasted bread and add it. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Add Parmigiano-Reggiano, herbs and black pepper. Taste for seasoning. Add more Alliyum if you need it. Toss and serve.

Grilled King Trumpet Mushrooms and Green OnionsGrilled king trumpets mushrooms taste and look like scallops. I originally used garlic scapes in this recipe because I love them and it was very sci-fi looking, but they're hard to find. The combination of mushrooms and onions are incredibly healthy.1 bag of king trumpet mushrooms1 bunch of green onionsCooking spray or olive oilAny Saltlickers' Seasoning—let's do Grilla GorillaLemon

Heat grill to high, leaving a cool space or one of the burners off if you can. Slice the king trumpets lengthwise. Clean the green onions and cut off the shaggy tips. Brush them with olive oil or blast with cooking spray, and sprinkle with Grilla Gorilla. Place the green onions on the hot side of the grill; place the mushrooms flat side down on the coolest part of the grill. The onions will be done in a few minutes. You want a nice char and a softened blub. Flip, check and remove. Mushrooms take a little time to "give up the ghost," so check in about 5 minutes, flip, recheck. The mushroom should release its water and be soft and glazed, but not shriveled. Move the mushrooms to the hottest part of the grill. Get a nice char on the flat side and remove. Slide the onions and mushrooms into rings, put them a bowl with a splash of lemon. Toss. Taste for seasoning. Add more Grilla Gorilla if you need it. Serve on homemade pizza, with pasta, in rice or farro, on a steak, as a relish on summer soups like sweet corn bisque, or just as is.